So to my recipe:
Ingredients:
Canola Oil
3 tbs flour
10 tbs chicken broth
1 cup chopped onion
4oz smoked ham, get one whole piece then cube it
1 cup chopped bell pepper
2/3 cup diced celery
1/2 tsp thyme
1/2lb fresh okra pods, sliced
1/2 tsp red pepper
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 tsp allspice
1 can (28oz) chopped tomatoes
3/4 lb shrimp, peeled and deveined
2tbs chopped parsley.
seems like a lot of stuff doesn't it? but nothing is easy!!!
Method:
heat 1tbs oil in a saucepan over medium high heat. Add the flour and cook till lightly browned stirring constantly (like making a roux) add the broth and whisk until thick. Pour into a bowl and set aside.
Wipe the pan clean so you can use it again.
Heat 1tbs oil over medium heat. Add the onioon and ham and cook for about 10mins, stirring from time to time. Add the bell pepper , celery, thyme and okra pods. Cook for about 5 mins, stirring occasionally. Add the broth mixture you had put aside,the red pepper, paprika,salt, pepper and allspice, and the tomaotes.
Bring to a boil, reduce heat and simmer for about 10 mins. Stir in the shrimp and cook until done. Sprinkle with parsley.
Should serve 4.
You can serve it with rice...I liked it by itself!
Now go read the meaning of gumbo!
Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. Traditionally, one of the key ingredients has been okra, the African plant okingumbo, from which the dish originally took its name. However, today gumbo has evolved to the point where it is often made without the inclusion of okra.
Gumbo is traditionally served over rice.Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century. French cooking techniques provided the beginning with bouillabaisse. The native Choctaw's filé powder and local seafood were a major addition to the local cuisine. West African slaves' imported okra found its way into the Louisiana kitchens, and provided gumbo with its name. Bell peppers, tomatoes and cooked onions were brought to the table by Spanish colonists.
The first written references to gumbo appear in the early 1800s. In 1885, the division between filé and okra-based gumbos was documented in La Cuisine Creole. The cookbook contained many gumbo recipes, some made with filé and some with okra, but none with roux.Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century. French cooking techniques provided the beginning with bouillabaisse. The native Choctaw's filé powder and local seafood were a major addition to the local cuisine. West African slaves' imported okra found its way into the Louisiana kitchens, and provided gumbo with its name. Bell peppers, tomatoes and cooked onions were brought to the table by Spanish colonists.
The first written references to gumbo appear in the early 1800s. In 1885, the division between filé and okra-based gumbos was documented in La Cuisine Creole. The cookbook contained many gumbo recipes, some made with filé and some with okra, but none with roux.
